It's finally Friday. Yay! If you're like me, you probably have a zillion things to get done over the weekend. And, if you're also like me, half of those things will still be waiting to get done when the weekend is over. Sound familiar?
One thing we do need to do, though, is eat. To that end, here are six vegetarian recipes to help you through the weekend, including Comforting Chili (a vegan recipe from One Green Planet) and Winter Vegetable Medley with Paella-Style Orzo. Enjoy!
ITALIAN WHITE BEAN AND KALE SOUP
This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.
“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”
View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.
Servings 4
Ingredients
10 thawed Slow-Roasted Tomatoes (1 cup)
1 Tbs. olive oil, plus more for drizzling
1 large onion, finely chopped (2 cups)
6 oz. lacinato kale, coarsely chopped
1 cup cooked white beans
Directions
Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.
Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.
STAND 'N STUFF BREAKFAST TACOS
This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.
Ingredients
6 eggs
1/4 cup half-and-half
1/4 teaspoon salt
2 teaspoons butter
1 can (15 oz) Progresso™ black beans, drained, rinsed
4 medium green onions, sliced (1/2 cup)
6 Old El Paso™ Soft Tortilla Bowls
1 cup shredded Cheddar cheese (4 oz)
1/3 cup Old El Paso™ Thick 'n Chunky salsa
1 avocado, pitted, peeled and diced
1/3 cup sour cream
Preparation
In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.
Expert Tips
Complete this fabulous meal with a delicious fresh fruit salad.
COMFORTING CHILI [VEGAN]
This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."
This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.
Ingredients
For the Chili:
2 tablespoons coconut oil
2 cans black beans, drained
1/2 cup whole corn kernels
2/3 cup pumpkin (medium), diced
2 Tomatoes medium, diced
1/4 Cup Onion (small), diced
2 tablespoons garlic, finely diced or minced
2 tablespoons chive or cilantro, chopped
2 teaspoon apple cider vinegar or lemon juice
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder (optional)
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon roasted Geera or cumin
1 1/2 - 2 Cups water
For The Pickled Cabbage
2 cups purple cabbage, diced or shredded
1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
For The Grilled Plantain:
1 Plantain medium ripe, sliced
2 tablespoons coconut oil
For The Sour Cream:
1/4 cup vegan mayo
1 tablespoon fresh chive, chopped
1 teaspoon apple cider vinegar or lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
Preparation
For the Chili:
Add the coconut oil to a pot and place on medium heat.
Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.
Toss in the tomatoes and pumpkin, then stir and saute for another minute.
Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.
For The Pickled Cabbage
Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.
For The Grilled Plantain:
Using a pan, place on medium heat and coat with the coconut oil.
Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.
For The Sour Cream:
Add all ingredients to a mixing bowl and stir to combine.
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO
This recipe, fromVegetarian Times, begins, "Good-quality saffron is the key to this dish." Makes 4 servings
This can be viewed online at https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.
Ingredients
2 3/4 cups low-sodium vegetable broth
2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
1/2 tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta
1/4 cup frozen peas
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets
Directions
Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.
Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.
Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Showing posts with label Broccoli and Cheese Crustless Quiche. Show all posts
Showing posts with label Broccoli and Cheese Crustless Quiche. Show all posts
Friday, April 11, 2025
Monday, March 31, 2025
Monday Recipes
It's Monday, time to get the week off to a good start. Today's yummy vegetarian recipes include Jambalaya with Sausage (with vegetarian sausage, of course) and Panda Express Chow Mein Copycat. Enjoy!
CALLALOO
This is from page 81 of the June 2008 issue of Vegetarian Times. It begins, "Callaloo refers to amaranth, a leafy vegetable cooked the same way greens are cooked in the southern United States. For a similar taste and texture, we made the dish using a half-and-half mix of collard greens and spinach." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/callaloo-with-hot-pepper-vinegar/.
Ingredients
Callaloo
3 Tbs. canola oil
1 large onion, cut into thin slices (2 cups)
1 lb. collard greens, chopped
1 lb. spinach, stems trimmed
5 cloves garlic, minced (1 1/2 Tbs.)
Hot pepper vinegar
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 to 1 Scotch bonnet chile, minced
1/2 cup cider vinegar
1/2 tsp. sugar
Preparation
To make Callaloo: Heat oil in stockpot over medium heat. Add onion, and sauté 5 to 7 minutes, or until beginning to brown.
Add collard greens, spinach, and garlic; cover, and increase heat to medium-high. Cook 7 to 10 minutes, stirring often with tongs, or until greens wilt. Add 2 cups water, and season with salt and pepper. Cover, reduce heat to medium-low, and cook 45 minutes, or until greens are tender. Season with salt and pepper.
To make Hot Pepper Vinegar: Combine bell peppers and Scotch bonnet chile in 2-cup glass measuring cup. Stir together vinegar, sugar, and 1/2 cup water in small saucepan. Bring vinegar mixture to a boil, then pour over peppers. Cool.
To serve: top each serving of Callaloo with Hot Pepper Vinegar.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
PANDA EXPRESS CHOW MEIN COPYCAT
This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking it out on a regular basis (read: several times a week).
Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?
"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.
Ingredients
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
Directions
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.
Notes:
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
CHILI SIN (WITHOUT) CARNE
This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "Don’t be put off by the long list of ingredients—this hearty chili can be made in under an hour. Serve with grated cheese, sliced green onions, and hot sauce, if desired." Under an hour is always good, as far as I'm concerned. Makes 10 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chili-sin-without-carne/.
Ingredients
2 Tbs. olive oil
1 medium onion, diced (1 1/2 cups)
2 carrots, diced (1 cup)
1 small bell pepper, diced (1 cup)
4 cloves garlic, minced (4 tsp.)
1 28-oz. can crushed tomatoes with juice
1 15.5-oz. can black beans, rinsed and drained
1 15.5-oz. can kidney beans, rinsed and drained
1 12-oz. pkg. veggie crumbles
2 Tbs. chili powder
1 Tbs. plus 1 tsp. ground cumin
1 Tbs. light brown sugar
2 tsp. dried oregano
1 tsp. red pepper flakes
1 10-oz. pkg. frozen corn
Preparation
Heat oil in large pot over medium-high heat. Add onion, and sauté 2 minutes. Add carrots and bell pepper, and cook 2 minutes more. Add garlic, and cook 1 minute, or until fragrant. Stir in 2 cups water and all remaining ingredients except corn, and season with salt and pepper. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Fold in corn and 1/2 cup water, and simmer 10 minutes more.
SPRING TWISTS
Years ago, when my better half and I first got cable, I was channel-surfing, something most of us have done occasionally. I ran across a baking show on PBS called Breaking Bread with Fr. Dominic, featuring Fr. Dominic Garramone. I fell in love with the show, and watched it almost every time it was on. (Unfortunately, it only ran from 1999 to 2001.)
Anywho, this recipe was featured on his show; you might even find it in one of his many cookbooks (and yes, I’m planning to pick up a copy of at least one or two of said cookbooks).
Makes 48 twists
Ingredients
Dough
3 3/4 cups all-purpose flour, divided
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1/4 cup water
1 (8-ounce) container sour cream
1 cup butter or margarine
2 eggs, large
1 teaspoon vanilla extract
1 cup plus 2 tablespoons sugar
Vanilla Glaze:
2 cups powdered sugar, sifted
3 to 4 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup finely chopped almonds
Directions
In a large bowl, combine 1 1/4 cups flour, undissolved yeast, and salt. Heat water, sour cream, and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Divide dough in half, returning half to refrigerator. Roll remaining dough to 12 x 8-inch rectangle; sprinkle with 3 tablespoons sugar. Fold ends of dough over center (like folding a letter). Repeat rolling, sprinkling with sugar, and folding procedure twice more. Roll dough to 12 x 6-inch rectangle. Cut into 24 strips, 6 inches long and 1 / 2-inch wide. Twist each strip 3 to 4 times; place on greased baking sheets. Repeat with remaining dough and sugar.
Bake at 375 degrees for 15 to 17 minutes or until done. Remove from sheets; cool on wire racks. Drizzle with Vanilla Glaze; sprinkle with chopped almonds.
Vanilla Glaze: In a small bowl, combine powdered sugar, milk, and vanilla extract. Stir until smooth.
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
CALLALOO
This is from page 81 of the June 2008 issue of Vegetarian Times. It begins, "Callaloo refers to amaranth, a leafy vegetable cooked the same way greens are cooked in the southern United States. For a similar taste and texture, we made the dish using a half-and-half mix of collard greens and spinach." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/callaloo-with-hot-pepper-vinegar/.
Ingredients
Callaloo
3 Tbs. canola oil
1 large onion, cut into thin slices (2 cups)
1 lb. collard greens, chopped
1 lb. spinach, stems trimmed
5 cloves garlic, minced (1 1/2 Tbs.)
Hot pepper vinegar
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 to 1 Scotch bonnet chile, minced
1/2 cup cider vinegar
1/2 tsp. sugar
Preparation
To make Callaloo: Heat oil in stockpot over medium heat. Add onion, and sauté 5 to 7 minutes, or until beginning to brown.
Add collard greens, spinach, and garlic; cover, and increase heat to medium-high. Cook 7 to 10 minutes, stirring often with tongs, or until greens wilt. Add 2 cups water, and season with salt and pepper. Cover, reduce heat to medium-low, and cook 45 minutes, or until greens are tender. Season with salt and pepper.
To make Hot Pepper Vinegar: Combine bell peppers and Scotch bonnet chile in 2-cup glass measuring cup. Stir together vinegar, sugar, and 1/2 cup water in small saucepan. Bring vinegar mixture to a boil, then pour over peppers. Cool.
To serve: top each serving of Callaloo with Hot Pepper Vinegar.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
PANDA EXPRESS CHOW MEIN COPYCAT
This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking it out on a regular basis (read: several times a week).
Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?
"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.
Ingredients
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
Directions
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.
Notes:
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
CHILI SIN (WITHOUT) CARNE
This is from the October 2007 issue of Vegetarian Times, page 61. It begins, "Don’t be put off by the long list of ingredients—this hearty chili can be made in under an hour. Serve with grated cheese, sliced green onions, and hot sauce, if desired." Under an hour is always good, as far as I'm concerned. Makes 10 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chili-sin-without-carne/.
Ingredients
2 Tbs. olive oil
1 medium onion, diced (1 1/2 cups)
2 carrots, diced (1 cup)
1 small bell pepper, diced (1 cup)
4 cloves garlic, minced (4 tsp.)
1 28-oz. can crushed tomatoes with juice
1 15.5-oz. can black beans, rinsed and drained
1 15.5-oz. can kidney beans, rinsed and drained
1 12-oz. pkg. veggie crumbles
2 Tbs. chili powder
1 Tbs. plus 1 tsp. ground cumin
1 Tbs. light brown sugar
2 tsp. dried oregano
1 tsp. red pepper flakes
1 10-oz. pkg. frozen corn
Preparation
Heat oil in large pot over medium-high heat. Add onion, and sauté 2 minutes. Add carrots and bell pepper, and cook 2 minutes more. Add garlic, and cook 1 minute, or until fragrant. Stir in 2 cups water and all remaining ingredients except corn, and season with salt and pepper. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Fold in corn and 1/2 cup water, and simmer 10 minutes more.
SPRING TWISTS
Years ago, when my better half and I first got cable, I was channel-surfing, something most of us have done occasionally. I ran across a baking show on PBS called Breaking Bread with Fr. Dominic, featuring Fr. Dominic Garramone. I fell in love with the show, and watched it almost every time it was on. (Unfortunately, it only ran from 1999 to 2001.)
Anywho, this recipe was featured on his show; you might even find it in one of his many cookbooks (and yes, I’m planning to pick up a copy of at least one or two of said cookbooks).
Makes 48 twists
Ingredients
Dough
3 3/4 cups all-purpose flour, divided
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1/4 cup water
1 (8-ounce) container sour cream
1 cup butter or margarine
2 eggs, large
1 teaspoon vanilla extract
1 cup plus 2 tablespoons sugar
Vanilla Glaze:
2 cups powdered sugar, sifted
3 to 4 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup finely chopped almonds
Directions
In a large bowl, combine 1 1/4 cups flour, undissolved yeast, and salt. Heat water, sour cream, and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Divide dough in half, returning half to refrigerator. Roll remaining dough to 12 x 8-inch rectangle; sprinkle with 3 tablespoons sugar. Fold ends of dough over center (like folding a letter). Repeat rolling, sprinkling with sugar, and folding procedure twice more. Roll dough to 12 x 6-inch rectangle. Cut into 24 strips, 6 inches long and 1 / 2-inch wide. Twist each strip 3 to 4 times; place on greased baking sheets. Repeat with remaining dough and sugar.
Bake at 375 degrees for 15 to 17 minutes or until done. Remove from sheets; cool on wire racks. Drizzle with Vanilla Glaze; sprinkle with chopped almonds.
Vanilla Glaze: In a small bowl, combine powdered sugar, milk, and vanilla extract. Stir until smooth.
JAMBALAYA WITH SAUSAGE
This yummy vegan recipe is from One Green Planet. If you've never checked the site out, please do!
Anyway, the recipe begins, "This Vegan Jambalaya is a meatless twist to a Cajun favorite! The spicy flavors meld together with rice and beans for a great one-pot meal. Beans, rice, and vegan sausage take center stage in this hearty vegan jambalaya. Traditional Cajun comfort food can dish out as much or as little heat as you’d like. For an added kick, use vegan Cajun sausage and even fire-roasted tomatoes."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/jambalaya-with-sausage-vegan/.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon vegan butter
1 14 oz package vegan sausage, sliced
1 large yellow onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, chopped
6 garlic cloves, minced
2-3 tablespoons cajun seasoning, divided
1/4 teaspoon cayenne pepper
1 14 oz can crushed tomatoes
1 14oz can black or red beans
2 tsp vegan Worcestershire sauce
1 1/2 cups uncooked long-grain white rice
3 cups vegetable broth
fresh chopped parsley and green onion for topping
Preparation
In a large pan, add 2 tablespoons of olive oil and heat over medium-high. Add the sliced vegan sausages and 1 tablespoon of the cajun seasoning and sauté until browned. Transfer to a clean plate and set aside.
In the same pan, add the tablespoon of vegan butter and let it melt. Then add in the veggie mix. Sauté for 5-7 minutes, stirring frequently.
Add in 1 tablespoon cajun seasoning, cayenne pepper. Stir and cook for 1 more minute.
Next, add the crushed tomatoes, beans, Worcestershire sauce, rice, and veggie broth to the pan. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir frequently to make sure the rice doesn’t burn and stick to the bottom of the pot. Add vegetable broth as needed if the mixture starts to dry out.
Add the cooked vegan sausage back into the pan and mix. Remove from heat.
Top with chopped parsley and green onions, and enjoy!
Friday, March 28, 2025
Friday Recipes
It's finally Friday. Yay! If you're like me, you probably have a zillion things to get done over the weekend. And, if you're also like me, half of those things will still be waiting to get done when the weekend is over. Sound familiar?
One thing we do need to do, though, is eat. To that end, here are six vegetarian recipes to help you through the weekend, including Comforting Chili (a vegan recipe from One Green Planet) and Winter Vegetable Medley with Paella-Style Orzo. Enjoy!
ITALIAN WHITE BEAN AND KALE SOUP
This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.
“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”
View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.
Servings 4
Ingredients
10 thawed Slow-Roasted Tomatoes (1 cup)
1 Tbs. olive oil, plus more for drizzling
1 large onion, finely chopped (2 cups)
6 oz. lacinato kale, coarsely chopped
1 cup cooked white beans
Directions
Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.
Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.
STAND 'N STUFF BREAKFAST TACOS
This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.
Ingredients
6 eggs
1/4 cup half-and-half
1/4 teaspoon salt
2 teaspoons butter
1 can (15 oz) Progresso™ black beans, drained, rinsed
4 medium green onions, sliced (1/2 cup)
6 Old El Paso™ Soft Tortilla Bowls
1 cup shredded Cheddar cheese (4 oz)
1/3 cup Old El Paso™ Thick 'n Chunky salsa
1 avocado, pitted, peeled and diced
1/3 cup sour cream
Preparation
In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.
Expert Tips
Complete this fabulous meal with a delicious fresh fruit salad.
COMFORTING CHILI [VEGAN]
This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."
This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.
Ingredients
For the Chili:
2 tablespoons coconut oil
2 cans black beans, drained
1/2 cup whole corn kernels
2/3 cup pumpkin (medium), diced
2 Tomatoes medium, diced
1/4 Cup Onion (small), diced
2 tablespoons garlic, finely diced or minced
2 tablespoons chive or cilantro, chopped
2 teaspoon apple cider vinegar or lemon juice
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder (optional)
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon roasted Geera or cumin
1 1/2 - 2 Cups water
For The Pickled Cabbage
2 cups purple cabbage, diced or shredded
1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
For The Grilled Plantain:
1 Plantain medium ripe, sliced
2 tablespoons coconut oil
For The Sour Cream:
1/4 cup vegan mayo
1 tablespoon fresh chive, chopped
1 teaspoon apple cider vinegar or lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
Preparation
For the Chili:
Add the coconut oil to a pot and place on medium heat.
Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.
Toss in the tomatoes and pumpkin, then stir and saute for another minute.
Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.
For The Pickled Cabbage
Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.
For The Grilled Plantain:
Using a pan, place on medium heat and coat with the coconut oil.
Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.
For The Sour Cream:
Add all ingredients to a mixing bowl and stir to combine.
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO
This recipe, fromVegetarian Times, begins, "Good-quality saffron is the key to this dish." Makes 4 servings
This can be viewed online at https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.
Ingredients
2 3/4 cups low-sodium vegetable broth
2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
1/2 tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta
1/4 cup frozen peas
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets
Directions
Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.
Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.
Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
One thing we do need to do, though, is eat. To that end, here are six vegetarian recipes to help you through the weekend, including Comforting Chili (a vegan recipe from One Green Planet) and Winter Vegetable Medley with Paella-Style Orzo. Enjoy!
ITALIAN WHITE BEAN AND KALE SOUP
This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.
“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”
View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.
Servings 4
Ingredients
10 thawed Slow-Roasted Tomatoes (1 cup)
1 Tbs. olive oil, plus more for drizzling
1 large onion, finely chopped (2 cups)
6 oz. lacinato kale, coarsely chopped
1 cup cooked white beans
Directions
Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.
Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.
STAND 'N STUFF BREAKFAST TACOS
This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.
Ingredients
6 eggs
1/4 cup half-and-half
1/4 teaspoon salt
2 teaspoons butter
1 can (15 oz) Progresso™ black beans, drained, rinsed
4 medium green onions, sliced (1/2 cup)
6 Old El Paso™ Soft Tortilla Bowls
1 cup shredded Cheddar cheese (4 oz)
1/3 cup Old El Paso™ Thick 'n Chunky salsa
1 avocado, pitted, peeled and diced
1/3 cup sour cream
Preparation
In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.
Expert Tips
Complete this fabulous meal with a delicious fresh fruit salad.
COMFORTING CHILI [VEGAN]
This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."
This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.
Ingredients
For the Chili:
2 tablespoons coconut oil
2 cans black beans, drained
1/2 cup whole corn kernels
2/3 cup pumpkin (medium), diced
2 Tomatoes medium, diced
1/4 Cup Onion (small), diced
2 tablespoons garlic, finely diced or minced
2 tablespoons chive or cilantro, chopped
2 teaspoon apple cider vinegar or lemon juice
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder (optional)
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon roasted Geera or cumin
1 1/2 - 2 Cups water
For The Pickled Cabbage
2 cups purple cabbage, diced or shredded
1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
For The Grilled Plantain:
1 Plantain medium ripe, sliced
2 tablespoons coconut oil
For The Sour Cream:
1/4 cup vegan mayo
1 tablespoon fresh chive, chopped
1 teaspoon apple cider vinegar or lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
Preparation
For the Chili:
Add the coconut oil to a pot and place on medium heat.
Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.
Toss in the tomatoes and pumpkin, then stir and saute for another minute.
Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.
For The Pickled Cabbage
Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.
For The Grilled Plantain:
Using a pan, place on medium heat and coat with the coconut oil.
Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.
For The Sour Cream:
Add all ingredients to a mixing bowl and stir to combine.
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO
This recipe, fromVegetarian Times, begins, "Good-quality saffron is the key to this dish." Makes 4 servings
This can be viewed online at https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.
Ingredients
2 3/4 cups low-sodium vegetable broth
2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
1/2 tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta
1/4 cup frozen peas
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets
Directions
Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.
Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.
Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Monday, September 9, 2024
Monday Recipes
It's Monday, time to get the week started. I just wish the weekend was a little longer! (Sound familiar?) Of course, there's always next weekend.
In the meantime, we need to eat. Here are six vegetarian recipes to get your week started off just right, including Broccoli and Cheese Crustless Quiche and African-Style Sweet Potato and Butternut Squash Stew. Enjoy!
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
TUMBLE-JUMBLE STRAWBERRY TART
This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, “I first had a strawberry tart like this one more than 10 years ago at the Paris cafe La Palette, and I’ve been making my own version of it ever since. It’s simply a crust slicked with some jam and then topped with an abundance of berries; whipped cream or crème fraîche is optional. The recipe is straightforward, but the construction is genius. You bake the crust, which is both crisp and tender, to a beautiful golden color and then set it aside. (Use the scraps of dough to make cookies; sprinkle with sugar before baking.) When you’re ready for dessert, you cut and finish only as many servings as you need, ensuring that the crust will always have great texture and the berries will always be fresh and bright. You could use a store-bought crust, but there are so few components in this dessert, it’s good to make each one count.”
Yield: 6 servings; Time: 45 minutes, plus chilling and cooling.
This was beautifully featured on “My Summer Jam: An Update of the French Fruit Tart”, and can be viewed online at https://cooking.nytimes.com/recipes/1020343-tumble-jumble-strawberry-tart.
Ingredients
For the Crust:
1 1/2 cups all-purpose flour
1/3 cup/40 grams confectioners’ sugar
2 tablespoons granulated sugar
1/4 teaspoon fine sea salt
Grated zest of 1 lemon (optional)
9 tablespoons very cold unsalted butter, cut into small pieces, plus additional for greasing
1 large egg yolk
1/2 teaspoon pure vanilla extract
For the Topping:
1/2 cup strawberry jam
1 quart fresh strawberries, hulled
Granulated sugar, as needed (optional)
Whipped cream or crème fraîche, for serving (optional)
Preparation
Put the flour, both sugars, salt and lemon zest, if you’re using it, in the bowl of a food processor; pulse to blend. Scatter the butter on top; pulse the butter into the dry ingredients until you’ve got a bowlful of curds. At first the dough will look like cornmeal, but it will change as you go, so work in long pulses — you might need as many as 20 — and scrape the bottom and sides of the bowl often.
Whisk the yolk and vanilla together, and add in three additions, pulsing after each. Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.
Roll the dough into an 11-inch circle. If it’s cold enough, fit it into a 9- to 9½-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan’s rim; if it’s not cold, chill it until it’s workable. Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).
Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.
Bake for 20 minutes, then carefully remove the foil or paper and rice. Bake, uncovered, until the crust is golden, another 8-10 minutes. Let cool, at least 30 minutes.
If you’re serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges. (Otherwise, cut the number of wedges you need, and spread each portion with jam.) Halve or quarter as many berries as you’d like — be generous — and if you want, toss with a little granulated sugar. Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might. If you’d like, top each serving with whipped cream, or pass the cream at the table.
BARBECUE COWBOY PINTO BEANS (SLOW COOKER)
This is from the infamous long-since-forgotten emailing list.
Ingredients
16 oz package dried pinto beans, rinsed and picked over
4 cups hot water
2 medium onions, chopped
1 Tbs chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1-1/2 tbs prepared yellow mustard
Dash of Tabasco sauce
In crock pot, mix together the beans, hot water, onions, & chili powder. Cover & cook on low heat setting about 7 hours, or until the beans are tender but not falling apart.
Drain off all cooking liquid. Stir in barbecue sauce, ketchup, mustard, & Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through.
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
COMFORTING CHILI [VEGAN]
This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."
This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.
Ingredients
For the Chili:
2 tablespoons coconut oil
2 cans black beans, drained
1/2 cup whole corn kernels
2/3 cup pumpkin (medium), diced
2 Tomatoes medium, diced
1/4 Cup Onion (small), diced
2 tablespoons garlic, finely diced or minced
2 tablespoons chive or cilantro, chopped
2 teaspoon apple cider vinegar or lemon juice
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder (optional)
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon roasted Geera or cumin
1 1/2 - 2 Cups water
For The Pickled Cabbage
2 cups purple cabbage, diced or shredded
1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
For The Grilled Plantain:
1 Plantain medium ripe, sliced
2 tablespoons coconut oil
For The Sour Cream:
1/4 cup vegan mayo
1 tablespoon fresh chive, chopped
1 teaspoon apple cider vinegar or lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
Preparation
For the Chili:
Add the coconut oil to a pot and place on medium heat.
Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.
Toss in the tomatoes and pumpkin, then stir and saute for another minute.
Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.
For The Pickled Cabbage
Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.
For The Grilled Plantain:
Using a pan, place on medium heat and coat with the coconut oil.
Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.
For The Sour Cream:
Add all ingredients to a mixing bowl and stir to combine.
In the meantime, we need to eat. Here are six vegetarian recipes to get your week started off just right, including Broccoli and Cheese Crustless Quiche and African-Style Sweet Potato and Butternut Squash Stew. Enjoy!
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
TUMBLE-JUMBLE STRAWBERRY TART
This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, “I first had a strawberry tart like this one more than 10 years ago at the Paris cafe La Palette, and I’ve been making my own version of it ever since. It’s simply a crust slicked with some jam and then topped with an abundance of berries; whipped cream or crème fraîche is optional. The recipe is straightforward, but the construction is genius. You bake the crust, which is both crisp and tender, to a beautiful golden color and then set it aside. (Use the scraps of dough to make cookies; sprinkle with sugar before baking.) When you’re ready for dessert, you cut and finish only as many servings as you need, ensuring that the crust will always have great texture and the berries will always be fresh and bright. You could use a store-bought crust, but there are so few components in this dessert, it’s good to make each one count.”
Yield: 6 servings; Time: 45 minutes, plus chilling and cooling.
This was beautifully featured on “My Summer Jam: An Update of the French Fruit Tart”, and can be viewed online at https://cooking.nytimes.com/recipes/1020343-tumble-jumble-strawberry-tart.
Ingredients
For the Crust:
1 1/2 cups all-purpose flour
1/3 cup/40 grams confectioners’ sugar
2 tablespoons granulated sugar
1/4 teaspoon fine sea salt
Grated zest of 1 lemon (optional)
9 tablespoons very cold unsalted butter, cut into small pieces, plus additional for greasing
1 large egg yolk
1/2 teaspoon pure vanilla extract
For the Topping:
1/2 cup strawberry jam
1 quart fresh strawberries, hulled
Granulated sugar, as needed (optional)
Whipped cream or crème fraîche, for serving (optional)
Preparation
Put the flour, both sugars, salt and lemon zest, if you’re using it, in the bowl of a food processor; pulse to blend. Scatter the butter on top; pulse the butter into the dry ingredients until you’ve got a bowlful of curds. At first the dough will look like cornmeal, but it will change as you go, so work in long pulses — you might need as many as 20 — and scrape the bottom and sides of the bowl often.
Whisk the yolk and vanilla together, and add in three additions, pulsing after each. Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.
Roll the dough into an 11-inch circle. If it’s cold enough, fit it into a 9- to 9½-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan’s rim; if it’s not cold, chill it until it’s workable. Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).
Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.
Bake for 20 minutes, then carefully remove the foil or paper and rice. Bake, uncovered, until the crust is golden, another 8-10 minutes. Let cool, at least 30 minutes.
If you’re serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges. (Otherwise, cut the number of wedges you need, and spread each portion with jam.) Halve or quarter as many berries as you’d like — be generous — and if you want, toss with a little granulated sugar. Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might. If you’d like, top each serving with whipped cream, or pass the cream at the table.
BARBECUE COWBOY PINTO BEANS (SLOW COOKER)
This is from the infamous long-since-forgotten emailing list.
Ingredients
16 oz package dried pinto beans, rinsed and picked over
4 cups hot water
2 medium onions, chopped
1 Tbs chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1-1/2 tbs prepared yellow mustard
Dash of Tabasco sauce
In crock pot, mix together the beans, hot water, onions, & chili powder. Cover & cook on low heat setting about 7 hours, or until the beans are tender but not falling apart.
Drain off all cooking liquid. Stir in barbecue sauce, ketchup, mustard, & Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through.
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
COMFORTING CHILI [VEGAN]
This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."
This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.
Ingredients
For the Chili:
2 tablespoons coconut oil
2 cans black beans, drained
1/2 cup whole corn kernels
2/3 cup pumpkin (medium), diced
2 Tomatoes medium, diced
1/4 Cup Onion (small), diced
2 tablespoons garlic, finely diced or minced
2 tablespoons chive or cilantro, chopped
2 teaspoon apple cider vinegar or lemon juice
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder (optional)
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon roasted Geera or cumin
1 1/2 - 2 Cups water
For The Pickled Cabbage
2 cups purple cabbage, diced or shredded
1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
For The Grilled Plantain:
1 Plantain medium ripe, sliced
2 tablespoons coconut oil
For The Sour Cream:
1/4 cup vegan mayo
1 tablespoon fresh chive, chopped
1 teaspoon apple cider vinegar or lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
Preparation
For the Chili:
Add the coconut oil to a pot and place on medium heat.
Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.
Toss in the tomatoes and pumpkin, then stir and saute for another minute.
Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.
For The Pickled Cabbage
Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.
For The Grilled Plantain:
Using a pan, place on medium heat and coat with the coconut oil.
Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.
For The Sour Cream:
Add all ingredients to a mixing bowl and stir to combine.
Friday, September 6, 2024
Friday Recipes
It's finally Friday. Hopefully, you're ready for the weekend. I know I am!
Of course, we need to eat, so here are six yummy recipes to help you through the weekend, including Broccoli and Cheese Crustless Quiche and Basic Vegetable Soup. Enjoy!
AL ROKER'S VEGETABLE LASAGNA
This yumminess is from Al Roker on the Today Show site. It begins, "This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner."
Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes
To view this online, go to https://www.today.com/recipes/al-roker-s-vegetable-lasagna-t108791.
Ingredients
Sauce
2 tablespoons olive oil
1 zucchini, medium dice
1 small yellow squash, medium dice
1 medium yellow onion, medium dice
1 medium red bell pepper, medium dice
Salt and pepper, to taste
4 cloves garlic, minced
4 cups marinara sauce
3 tablespoons chopped basil
1 pinch red pepper flakes
Lasagna
32 ounces whole milk ricotta cheese
2 eggs
1 pound dry lasagna noodles, cooked according to packaging
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella
Preparation
For the sauce:
Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.
For the lasagna:
While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.
In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.
Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.
Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
CINNAMON-MAPLE APPLESAUCE
This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, "Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too."
Yield: 3 cups; Time: 35 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022568-cinnamon-maple-applesauce.
Ingredients
3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady
2 tablespoons lemon juice
2 tablespoons maple syrup, plus more as needed
3/4 teaspoon ground cinnamon
Pinch of kosher salt (about 1/8 teaspoon)
Preparation
In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.
For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.
Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.
Tip
To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.
BEIGNETS
Who doesn't love beignets? This yummy recipe is from Scott Hocker for the Food Network. He wrote, "In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans–style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they’re piping hot. That’s half the point. The other half is finding yourself covered in white powder after a few bites."
Active Time: 40 minutes; Total Time: 3 hours 10 minutes (includes rising time); Yield: 42 beignets; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beignets-9621174.
Ingredients
1 cup whole milk, warmed but not hot
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
1/3 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, melted
1/2 teaspoon kosher salt
1 large egg, beaten
3 1/2 cups all-purpose flour, plus more for dusting
Canola oil, for frying (about 8 cups)
3 1/2 cups confectioners' sugar
Directions
Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.
BASIC VEGETABLE SOUP
This is from Weight Watchers, and begins, "Some say this soup is the secret to their weight-loss success. It's a great midday snack or dinner appetizer. If you like thick soups, consider pureeing this recipe in the pot with an immersion blender. There are so many variations on this recipe. Add or leave out vegetables to suit your taste. Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket's salad bar."
Prep Time: 35 minutes; Cook Time: 15 minutes; Total Time: 50 minutes; Serves: 12; Serving Size: 1 cup; Difficulty: Easy
To view this online, click here.
Ingredients
2 medium cloves garlic, minced
2 medium uncooked carrots, diced
2 small uncooked zucchini, diced
2 cups uncooked savoy cabbage, shredded, or other variety, shredded
2 cups uncooked Swiss chard, chopped
2 cups uncooked cauliflower, small floret
2 cups uncooked broccoli, small florets
1 medium uncooked onion, diced
1 medium sweet red pepper, diced
1 rib medium uncooked celery, diced
2 tsp fresh thyme, chopped
6 cups fat free reduced sodium vegetable broth
2 Tbsp fresh parsley, or fresh chives, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp Fresh lemon juice, optional
Directions
Put garlic, vegetables, thyme, and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
Stir in parsley or chives; season to taste with salt, pepper and lemon juice.
HEARTY BROCCOLI AND ORECCHIETTE
This was in the November 2013 issue of Vegetarian Times (page 30). It begins, "A classic Italian combination is filled out with mushrooms and spicy soy sausage for a hearty main dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/hearty-broccoli-and-orecchiette/.
Ingredients
1 cup orecchiette pasta
6 cups small broccoli florets
2 Tbs. olive oil
3 cups sliced button mushrooms
1 Soyrizo sausage (6 oz.), chopped
1 clove garlic, minced (1 tsp.)
Preparation
Cook pasta according to package directions for al dente in large pot of boiling, salted water; add broccoli 3 minutes before end of cooking time. Reserve 1/2 cup pasta-cooking water; drain pasta and broccoli, and set aside.
Wipe out pot, add oil, and heat over medium heat. Add mushrooms and Soyrizo, and cook 7 to 10 minutes, or until mushrooms are browned. Stir in garlic, and cook 30 seconds. Return pasta, broccoli, and reserved pasta-cooking water to pot, and cook 3 to 4 minutes, or until heated through. Season with salt and pepper, if desired.
Of course, we need to eat, so here are six yummy recipes to help you through the weekend, including Broccoli and Cheese Crustless Quiche and Basic Vegetable Soup. Enjoy!
AL ROKER'S VEGETABLE LASAGNA
This yumminess is from Al Roker on the Today Show site. It begins, "This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner."
Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes
To view this online, go to https://www.today.com/recipes/al-roker-s-vegetable-lasagna-t108791.
Ingredients
Sauce
2 tablespoons olive oil
1 zucchini, medium dice
1 small yellow squash, medium dice
1 medium yellow onion, medium dice
1 medium red bell pepper, medium dice
Salt and pepper, to taste
4 cloves garlic, minced
4 cups marinara sauce
3 tablespoons chopped basil
1 pinch red pepper flakes
Lasagna
32 ounces whole milk ricotta cheese
2 eggs
1 pound dry lasagna noodles, cooked according to packaging
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella
Preparation
For the sauce:
Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.
For the lasagna:
While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.
In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.
Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.
Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
CINNAMON-MAPLE APPLESAUCE
This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, "Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too."
Yield: 3 cups; Time: 35 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022568-cinnamon-maple-applesauce.
Ingredients
3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady
2 tablespoons lemon juice
2 tablespoons maple syrup, plus more as needed
3/4 teaspoon ground cinnamon
Pinch of kosher salt (about 1/8 teaspoon)
Preparation
In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.
For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.
Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.
Tip
To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.
BEIGNETS
Who doesn't love beignets? This yummy recipe is from Scott Hocker for the Food Network. He wrote, "In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans–style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they’re piping hot. That’s half the point. The other half is finding yourself covered in white powder after a few bites."
Active Time: 40 minutes; Total Time: 3 hours 10 minutes (includes rising time); Yield: 42 beignets; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beignets-9621174.
Ingredients
1 cup whole milk, warmed but not hot
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
1/3 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, melted
1/2 teaspoon kosher salt
1 large egg, beaten
3 1/2 cups all-purpose flour, plus more for dusting
Canola oil, for frying (about 8 cups)
3 1/2 cups confectioners' sugar
Directions
Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.
BASIC VEGETABLE SOUP
This is from Weight Watchers, and begins, "Some say this soup is the secret to their weight-loss success. It's a great midday snack or dinner appetizer. If you like thick soups, consider pureeing this recipe in the pot with an immersion blender. There are so many variations on this recipe. Add or leave out vegetables to suit your taste. Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket's salad bar."
Prep Time: 35 minutes; Cook Time: 15 minutes; Total Time: 50 minutes; Serves: 12; Serving Size: 1 cup; Difficulty: Easy
To view this online, click here.
Ingredients
2 medium cloves garlic, minced
2 medium uncooked carrots, diced
2 small uncooked zucchini, diced
2 cups uncooked savoy cabbage, shredded, or other variety, shredded
2 cups uncooked Swiss chard, chopped
2 cups uncooked cauliflower, small floret
2 cups uncooked broccoli, small florets
1 medium uncooked onion, diced
1 medium sweet red pepper, diced
1 rib medium uncooked celery, diced
2 tsp fresh thyme, chopped
6 cups fat free reduced sodium vegetable broth
2 Tbsp fresh parsley, or fresh chives, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp Fresh lemon juice, optional
Directions
Put garlic, vegetables, thyme, and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
Stir in parsley or chives; season to taste with salt, pepper and lemon juice.
HEARTY BROCCOLI AND ORECCHIETTE
This was in the November 2013 issue of Vegetarian Times (page 30). It begins, "A classic Italian combination is filled out with mushrooms and spicy soy sausage for a hearty main dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/hearty-broccoli-and-orecchiette/.
Ingredients
1 cup orecchiette pasta
6 cups small broccoli florets
2 Tbs. olive oil
3 cups sliced button mushrooms
1 Soyrizo sausage (6 oz.), chopped
1 clove garlic, minced (1 tsp.)
Preparation
Cook pasta according to package directions for al dente in large pot of boiling, salted water; add broccoli 3 minutes before end of cooking time. Reserve 1/2 cup pasta-cooking water; drain pasta and broccoli, and set aside.
Wipe out pot, add oil, and heat over medium heat. Add mushrooms and Soyrizo, and cook 7 to 10 minutes, or until mushrooms are browned. Stir in garlic, and cook 30 seconds. Return pasta, broccoli, and reserved pasta-cooking water to pot, and cook 3 to 4 minutes, or until heated through. Season with salt and pepper, if desired.
Friday, March 8, 2024
Friday Recipes
It's finally Friday. Yay! If you're like me, you probably have a zillion things to get done over the weekend. And, if you're also like me, half of those things will still be waiting to get done when the weekend is over. Sound familiar?
One thing we do need to do, though, is eat. To that end, here are six vegetarian recipes to help you through the weekend, including Comforting Chili (a vegan recipe from One Green Planet) and Winter Vegetable Medley with Paella-Style Orzo. Enjoy!
ITALIAN WHITE BEAN AND KALE SOUP
This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.
“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”
View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.
Servings 4
Ingredients
10 thawed Slow-Roasted Tomatoes (1 cup)
1 Tbs. olive oil, plus more for drizzling
1 large onion, finely chopped (2 cups)
6 oz. lacinato kale, coarsely chopped
1 cup cooked white beans
Directions
Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.
Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.
STAND 'N STUFF BREAKFAST TACOS
This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.
Ingredients
6 eggs
1/4 cup half-and-half
1/4 teaspoon salt
2 teaspoons butter
1 can (15 oz) Progresso™ black beans, drained, rinsed
4 medium green onions, sliced (1/2 cup)
6 Old El Paso™ Soft Tortilla Bowls
1 cup shredded Cheddar cheese (4 oz)
1/3 cup Old El Paso™ Thick 'n Chunky salsa
1 avocado, pitted, peeled and diced
1/3 cup sour cream
Preparation
In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.
Expert Tips
Complete this fabulous meal with a delicious fresh fruit salad.
COMFORTING CHILI [VEGAN]
This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."
This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.
Ingredients
For the Chili:
2 tablespoons coconut oil
2 cans black beans, drained
1/2 cup whole corn kernels
2/3 cup pumpkin (medium), diced
2 Tomatoes medium, diced
1/4 Cup Onion (small), diced
2 tablespoons garlic, finely diced or minced
2 tablespoons chive or cilantro, chopped
2 teaspoon apple cider vinegar or lemon juice
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder (optional)
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon roasted Geera or cumin
1 1/2 - 2 Cups water
For The Pickled Cabbage
2 cups purple cabbage, diced or shredded
1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
For The Grilled Plantain:
1 Plantain medium ripe, sliced
2 tablespoons coconut oil
For The Sour Cream:
1/4 cup vegan mayo
1 tablespoon fresh chive, chopped
1 teaspoon apple cider vinegar or lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
Preparation
For the Chili:
Add the coconut oil to a pot and place on medium heat.
Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.
Toss in the tomatoes and pumpkin, then stir and saute for another minute.
Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.
For The Pickled Cabbage
Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.
For The Grilled Plantain:
Using a pan, place on medium heat and coat with the coconut oil.
Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.
For The Sour Cream:
Add all ingredients to a mixing bowl and stir to combine.
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO
This recipe, from Vegetarian Times, begins, "Good-quality saffron is the key to this dish." Makes 4 servings
This can be viewed online at https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.
Ingredients
2 3/4 cups low-sodium vegetable broth
2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
1/2 tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta
1/4 cup frozen peas
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets
Directions
Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.
Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.
Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
One thing we do need to do, though, is eat. To that end, here are six vegetarian recipes to help you through the weekend, including Comforting Chili (a vegan recipe from One Green Planet) and Winter Vegetable Medley with Paella-Style Orzo. Enjoy!
ITALIAN WHITE BEAN AND KALE SOUP
This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.
“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”
View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.
Servings 4
Ingredients
10 thawed Slow-Roasted Tomatoes (1 cup)
1 Tbs. olive oil, plus more for drizzling
1 large onion, finely chopped (2 cups)
6 oz. lacinato kale, coarsely chopped
1 cup cooked white beans
Directions
Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.
Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.
STAND 'N STUFF BREAKFAST TACOS
This is from Old El Paso, and begins, "Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/stand-n-stuff-breakfast-tacos.
Ingredients
6 eggs
1/4 cup half-and-half
1/4 teaspoon salt
2 teaspoons butter
1 can (15 oz) Progresso™ black beans, drained, rinsed
4 medium green onions, sliced (1/2 cup)
6 Old El Paso™ Soft Tortilla Bowls
1 cup shredded Cheddar cheese (4 oz)
1/3 cup Old El Paso™ Thick 'n Chunky salsa
1 avocado, pitted, peeled and diced
1/3 cup sour cream
Preparation
In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.
Expert Tips
Complete this fabulous meal with a delicious fresh fruit salad.
COMFORTING CHILI [VEGAN]
This is from Jeunesse Pouchet on One Green Planet. She wrote, "Sometimes we just need a warm, comforting and hearty bowl of Chili, especially for those cozy rainy days. And this Chili is all of the above! Better yet, it's quick and simple to make. Accompanied with pickled cabbage, grilled plantain, and a dollop of vegan sour cream. This bowl of goodness is packed with flavor and healthy ingredients."
This dairy free recipe serves 2, and can be found online at https://www.onegreenplanet.org/vegan-recipe/comforting-chili-vegan/.
Ingredients
For the Chili:
2 tablespoons coconut oil
2 cans black beans, drained
1/2 cup whole corn kernels
2/3 cup pumpkin (medium), diced
2 Tomatoes medium, diced
1/4 Cup Onion (small), diced
2 tablespoons garlic, finely diced or minced
2 tablespoons chive or cilantro, chopped
2 teaspoon apple cider vinegar or lemon juice
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder (optional)
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon roasted Geera or cumin
1 1/2 - 2 Cups water
For The Pickled Cabbage
2 cups purple cabbage, diced or shredded
1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
For The Grilled Plantain:
1 Plantain medium ripe, sliced
2 tablespoons coconut oil
For The Sour Cream:
1/4 cup vegan mayo
1 tablespoon fresh chive, chopped
1 teaspoon apple cider vinegar or lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
Preparation
For the Chili:
Add the coconut oil to a pot and place on medium heat.
Then add the diced onion, garlic, chive, apple cider, paprika, chili, salt, onion powder, garlic powder and geera. Stir and saute for a minute until fragrant.
Toss in the tomatoes and pumpkin, then stir and saute for another minute.
Add the black bans and corn kernels and stir to combine. Then pour in the water and partially cover. Cook for approximately 20-22 minutes until the chili has reduced and thickened. Remove from heat.
For The Pickled Cabbage
Add all ingredients to a mixing bowl and toss to combine. Set aside to marinate until ready to serve.
For The Grilled Plantain:
Using a pan, place on medium heat and coat with the coconut oil.
Place the plantain slices on the heated pan and grill each side until golden brown. You can reduce or turn up the heat to suit.
For The Sour Cream:
Add all ingredients to a mixing bowl and stir to combine.
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO
This recipe, from Vegetarian Times, begins, "Good-quality saffron is the key to this dish." Makes 4 servings
This can be viewed online at https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.
Ingredients
2 3/4 cups low-sodium vegetable broth
2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
1/2 tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta
1/4 cup frozen peas
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets
Directions
Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.
Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.
Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Friday, February 9, 2024
Friday Recipes
It's finally Friday. Hopefully, you're ready for the weekend. I know I am!
Of course, we need to eat, so here are six yummy recipes to help you through the weekend, including Broccoli and Cheese Crustless Quiche and Basic Vegetable Soup. Enjoy!
AL ROKER'S VEGETABLE LASAGNA
This yumminess is from Al Roker on the Today Show site. It begins, "This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner."
Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes
To view this online, go to https://www.today.com/recipes/al-roker-s-vegetable-lasagna-t108791.
Ingredients
Sauce
2 tablespoons olive oil
1 zucchini, medium dice
1 small yellow squash, medium dice
1 medium yellow onion, medium dice
1 medium red bell pepper, medium dice
Salt and pepper, to taste
4 cloves garlic, minced
4 cups marinara sauce
3 tablespoons chopped basil
1 pinch red pepper flakes
Lasagna
32 ounces whole milk ricotta cheese
2 eggs
1 pound dry lasagna noodles, cooked according to packaging
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella
Preparation
For the sauce:
Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.
For the lasagna:
While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.
In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.
Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.
Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
CINNAMON-MAPLE APPLESAUCE
This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, "Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too."
Yield: 3 cups; Time: 35 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022568-cinnamon-maple-applesauce.
Ingredients
3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady
2 tablespoons lemon juice
2 tablespoons maple syrup, plus more as needed
3/4 teaspoon ground cinnamon
Pinch of kosher salt (about 1/8 teaspoon)
Preparation
In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.
For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.
Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.
Tip
To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.
BEIGNETS
Who doesn't love beignets? This yummy recipe is from Scott Hocker for the Food Network. He wrote, "In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans–style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they’re piping hot. That’s half the point. The other half is finding yourself covered in white powder after a few bites."
Active Time: 40 minutes; Total Time: 3 hours 10 minutes (includes rising time); Yield: 42 beignets; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beignets-9621174.
Ingredients
1 cup whole milk, warmed but not hot
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
1/3 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, melted
1/2 teaspoon kosher salt
1 large egg, beaten
3 1/2 cups all-purpose flour, plus more for dusting
Canola oil, for frying (about 8 cups)
3 1/2 cups confectioners' sugar
Directions
Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.
BASIC VEGETABLE SOUP
This is from Weight Watchers, and begins, "Some say this soup is the secret to their weight-loss success. It's a great midday snack or dinner appetizer. If you like thick soups, consider pureeing this recipe in the pot with an immersion blender. There are so many variations on this recipe. Add or leave out vegetables to suit your taste. Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket's salad bar."
Prep Time: 35 minutes; Cook Time: 15 minutes; Total Time: 50 minutes; Serves: 12; Serving Size: 1 cup; Difficulty: Easy
To view this online, click here.
Ingredients
2 medium cloves garlic, minced
2 medium uncooked carrots, diced
2 small uncooked zucchini, diced
2 cups uncooked savoy cabbage, shredded, or other variety, shredded
2 cups uncooked Swiss chard, chopped
2 cups uncooked cauliflower, small floret
2 cups uncooked broccoli, small florets
1 medium uncooked onion, diced
1 medium sweet red pepper, diced
1 rib medium uncooked celery, diced
2 tsp fresh thyme, chopped
6 cups fat free reduced sodium vegetable broth
2 Tbsp fresh parsley, or fresh chives, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp Fresh lemon juice, optional
Directions
Put garlic, vegetables, thyme, and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
Stir in parsley or chives; season to taste with salt, pepper and lemon juice.
HEARTY BROCCOLI AND ORECCHIETTE
This was in the November 2013 issue of Vegetarian Times (page 30). It begins, "A classic Italian combination is filled out with mushrooms and spicy soy sausage for a hearty main dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/hearty-broccoli-and-orecchiette/.
Ingredients
1 cup orecchiette pasta
6 cups small broccoli florets
2 Tbs. olive oil
3 cups sliced button mushrooms
1 Soyrizo sausage (6 oz.), chopped
1 clove garlic, minced (1 tsp.)
Preparation
Cook pasta according to package directions for al dente in large pot of boiling, salted water; add broccoli 3 minutes before end of cooking time. Reserve 1/2 cup pasta-cooking water; drain pasta and broccoli, and set aside.
Wipe out pot, add oil, and heat over medium heat. Add mushrooms and Soyrizo, and cook 7 to 10 minutes, or until mushrooms are browned. Stir in garlic, and cook 30 seconds. Return pasta, broccoli, and reserved pasta-cooking water to pot, and cook 3 to 4 minutes, or until heated through. Season with salt and pepper, if desired.
Of course, we need to eat, so here are six yummy recipes to help you through the weekend, including Broccoli and Cheese Crustless Quiche and Basic Vegetable Soup. Enjoy!
AL ROKER'S VEGETABLE LASAGNA
This yumminess is from Al Roker on the Today Show site. It begins, "This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner."
Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes
To view this online, go to https://www.today.com/recipes/al-roker-s-vegetable-lasagna-t108791.
Ingredients
Sauce
2 tablespoons olive oil
1 zucchini, medium dice
1 small yellow squash, medium dice
1 medium yellow onion, medium dice
1 medium red bell pepper, medium dice
Salt and pepper, to taste
4 cloves garlic, minced
4 cups marinara sauce
3 tablespoons chopped basil
1 pinch red pepper flakes
Lasagna
32 ounces whole milk ricotta cheese
2 eggs
1 pound dry lasagna noodles, cooked according to packaging
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella
Preparation
For the sauce:
Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.
For the lasagna:
While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.
In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.
Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.
Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
CINNAMON-MAPLE APPLESAUCE
This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, "Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too."
Yield: 3 cups; Time: 35 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022568-cinnamon-maple-applesauce.
Ingredients
3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady
2 tablespoons lemon juice
2 tablespoons maple syrup, plus more as needed
3/4 teaspoon ground cinnamon
Pinch of kosher salt (about 1/8 teaspoon)
Preparation
In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.
For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.
Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.
Tip
To make this applesauce in the Instant Pot, add all the ingredients to the pot, cover, and set the pressure cooker to high. Allow it to come to pressure, let cook for 5 minutes, then immediately release the pressure. Carefully open the lid. Continue with the recipe from Step 2.
BEIGNETS
Who doesn't love beignets? This yummy recipe is from Scott Hocker for the Food Network. He wrote, "In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans–style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they’re piping hot. That’s half the point. The other half is finding yourself covered in white powder after a few bites."
Active Time: 40 minutes; Total Time: 3 hours 10 minutes (includes rising time); Yield: 42 beignets; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beignets-9621174.
Ingredients
1 cup whole milk, warmed but not hot
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
1/3 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, melted
1/2 teaspoon kosher salt
1 large egg, beaten
3 1/2 cups all-purpose flour, plus more for dusting
Canola oil, for frying (about 8 cups)
3 1/2 cups confectioners' sugar
Directions
Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.
BASIC VEGETABLE SOUP
This is from Weight Watchers, and begins, "Some say this soup is the secret to their weight-loss success. It's a great midday snack or dinner appetizer. If you like thick soups, consider pureeing this recipe in the pot with an immersion blender. There are so many variations on this recipe. Add or leave out vegetables to suit your taste. Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket's salad bar."
Prep Time: 35 minutes; Cook Time: 15 minutes; Total Time: 50 minutes; Serves: 12; Serving Size: 1 cup; Difficulty: Easy
To view this online, click here.
Ingredients
2 medium cloves garlic, minced
2 medium uncooked carrots, diced
2 small uncooked zucchini, diced
2 cups uncooked savoy cabbage, shredded, or other variety, shredded
2 cups uncooked Swiss chard, chopped
2 cups uncooked cauliflower, small floret
2 cups uncooked broccoli, small florets
1 medium uncooked onion, diced
1 medium sweet red pepper, diced
1 rib medium uncooked celery, diced
2 tsp fresh thyme, chopped
6 cups fat free reduced sodium vegetable broth
2 Tbsp fresh parsley, or fresh chives, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp Fresh lemon juice, optional
Directions
Put garlic, vegetables, thyme, and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
Stir in parsley or chives; season to taste with salt, pepper and lemon juice.
HEARTY BROCCOLI AND ORECCHIETTE
This was in the November 2013 issue of Vegetarian Times (page 30). It begins, "A classic Italian combination is filled out with mushrooms and spicy soy sausage for a hearty main dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/hearty-broccoli-and-orecchiette/.
Ingredients
1 cup orecchiette pasta
6 cups small broccoli florets
2 Tbs. olive oil
3 cups sliced button mushrooms
1 Soyrizo sausage (6 oz.), chopped
1 clove garlic, minced (1 tsp.)
Preparation
Cook pasta according to package directions for al dente in large pot of boiling, salted water; add broccoli 3 minutes before end of cooking time. Reserve 1/2 cup pasta-cooking water; drain pasta and broccoli, and set aside.
Wipe out pot, add oil, and heat over medium heat. Add mushrooms and Soyrizo, and cook 7 to 10 minutes, or until mushrooms are browned. Stir in garlic, and cook 30 seconds. Return pasta, broccoli, and reserved pasta-cooking water to pot, and cook 3 to 4 minutes, or until heated through. Season with salt and pepper, if desired.
Friday, October 20, 2023
Friday Recipes
It's finally Friday. Today's offerings will help you get through the weekend, and includes Garden-Style Lasagna and Savory Bread Pudding Casserole. Enjoy!
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
HARVEST VEGETABLE MEDLEY
This was in the November/December 2007 issue of Vegetarian Times, page 84. It begins, "Roasting vegetables with whole garlic cloves makes this main dish extra-flavorful. For a leftover treat, spread veggies on bread, top with cheese, and broil in the oven." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/harvest-vegetable-medley/.
Ingredients
1 lb. small Brussels sprouts, trimmed
1 butternut squash, halved, cut into chunks (1 1/2 lb.)
1 head cauliflower, separated into 2-inch florets (1 lb.)
1 lb. fingerling potatoes, halved
4 medium leeks, white parts only, trimmed and quartered lengthwise
1/2 lb. baby carrots, trimmed
1/2 lb. baby parsnips, peeled and trimmed
24 cloves garlic, peeled and halved (2 heads), plus 3 garlic cloves, minced (1 Tbs.), divided
4 Tbs. olive oil, divided
1 Tbs. chopped fresh sage, plus 24 leaves, divided
1 Tbs. chopped fresh rosemary
2 small red bell peppers, quartered
Preparation
Adjust oven rack to lowest position. Preheat oven to 450°F. Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.
Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 Tbs. olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper, and spread into single layer. Roast 25 minutes, tossing vegetables twice. Add bell peppers, Brussels sprouts, minced garlic, and remaining 1 Tbs. oil. Roast 15 minutes more, or until vegetables are browned on edges and tender. Season with salt and pepper, and serve over Chestnut-and-Apple Stuffing.
GARDEN-STYLE LASAGNA
This recipe is by Cooking Light and posted on MyRecipes. It begins, "Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner."
Makes 12 servings
To view this online, go to https://www.myrecipes.com/recipe/garden-style-lasagna.
Ingredients
Cooking spray
2 cups chopped onion
4 garlic cloves, minced
2 teaspoons olive oil, divided
2 cups chopped zucchini (about 8 ounces)
2 cups chopped yellow squash (about 8 ounces)
2 cups thinly sliced carrot (about 8 ounces)
2 cups chopped broccoli (about 6 ounces)
1 teaspoon salt, divided
1/2 cup all-purpose flour (about 2-1/4 ounces)
3-1/2 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and drained
1-1/2 cups 1% low-fat cottage cheese
2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided
12 precooked lasagna noodles, divided
Directions
Preheat oven to 375°.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.
Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.
Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.
Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.
Combine cottage cheese and 1-1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.
PASTA AL POMODORO
This is from Eric Kim in The New York Times cooking enewsletter. Eric wrote, "modoro, the Italian word for tomato, comes from pomo d’oro (“golden apple”), and also refers to this sauce. A good pomodoro leans into the inherently savory, umami-rich flavor of the tomatoes, so use the best ones you can find. Any combination of low-water, high-flavor tomatoes like plum, grape, cherry and Campari, cooked down to their purest essence, makes for the most vibrant result. Thin spaghetti works best here, as its airy bounciness catches the pulpy tomato sauce beautifully, but regular spaghetti would taste great, too. Add basil at the end, if you’d like, or a dusting of cheese, but a stalwart pasta al pomodoro made with peak-season tomatoes needs neither."
Time: 1 hour 10 minutes; Serves 4
This was featured in "Late Summer Tomatoes Are Perfect for Spaghetti al Pomodoro", and can be viewed online at https://cooking.nytimes.com/recipes/1023408-pasta-al-pomodoro.
Ingredients
1/2 cup extra-virgin olive oil
4 large garlic cloves, lightly crushed and peeled
3 pounds ripe tomatoes (any mix of plum, grape, cherry and Campari), coarsely chopped
Salt
1 pound thin spaghetti
Preparataion
Add the olive oil and garlic to a large Dutch oven or high-sided skillet. Turn the heat to medium-high and cook the garlic, stirring occasionally, until fragrant and lightly golden, and small rapid bubbles form around the cloves, 1 to 3 minutes. Remove the garlic from the pot and discard (or eat).
Carefully and gently lower the chopped tomatoes into the hot oil and cook, stirring constantly, until the tomatoes let off some liquid and the sauce starts to bubble steadily. Season generously with salt. Lower the heat to medium and simmer, stirring occasionally, until the tomatoes break down and the sauce reduces significantly, about 40 minutes.
Set a metal sieve, strainer or food mill over a medium bowl. Carefully pour in the tomato sauce. If using a sieve or strainer, push the sauce through with a spoon or flexible spatula, until all that remains are seeds and skins. Be sure to repeatedly scrape off the valuable pulp collecting on the bottom of the sieve (by holding the sieve down against the edge of the bowl and pulling it back). You should have about 2 cups of sauce in the bowl. Taste and add more salt, if needed, then return the sauce to the Dutch oven.
Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce.
Turn the heat to high and cook, stirring constantly, until the sauce reduces slightly and the pasta is well coated but not drowned in the sauce, about 2 minutes. Remove the pot from the heat and let it sit so the pasta can absorb the sauce further, about 5 more minutes. Serve immediately.
SAVORY BREAD PUDDING CASSEROLE
This was on the Vegetarian Times web site, and begins, "Before you start assembling this hearty dish, steam the spinach first, using just the water remaining on its leaves after rinsing. The steaming wilts the spinach so that it is easy to work with. You may prefer to layer all the cheese on top instead of interspersing it throughout." Serves 8.
To view this online, go to https://www.vegetariantimes.com/recipes/savory-bread-pudding-casserole/.
Ingredients
1 Tbs. olive oil
3 large eggs
1-1/2 cups milk
1 tsp. hot sauce
1/2 tsp. salt
4 cups diced stale bread
1 lb. spinach, well rinsed and wilted
1 cup corn kernels, preferably scraped from cob
1 cup chopped scallions
1/2 cup chopped red bell pepper
2 cups shredded cheddar cheese, divided
Preparation
Preheat oven to 325F. Lightly oil bottom and sides of high-sided 9×13 pan or soufflé dish.
Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix. Depending on size of dish, pour 1/3 to 1/2 of milk mixture into pan, add 1/3 to 1/2 of bread cubes, and push down into milk mixture. Layer in about 1/3 to 1/2 of spinach, then corn, scallions, bell pepper and 1 cup cheese. Repeat layering, reserving 1 cup cheese and some milk mixture. When complete, pour last of milk mixture over top, making sure it soaks all bread.
Bake 1 hour. Top with remaining 1 cup cheese, and return to oven to brown, about 10 minutes. Remove from oven, and serve while hot.
MAC AND CHEESE
This recipe is from Ina Garten and was posted on the Food Network. Yield: 6 to 8 servings; Level: Easy.
To view this online, click here.
Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."
To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
HARVEST VEGETABLE MEDLEY
This was in the November/December 2007 issue of Vegetarian Times, page 84. It begins, "Roasting vegetables with whole garlic cloves makes this main dish extra-flavorful. For a leftover treat, spread veggies on bread, top with cheese, and broil in the oven." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/harvest-vegetable-medley/.
Ingredients
1 lb. small Brussels sprouts, trimmed
1 butternut squash, halved, cut into chunks (1 1/2 lb.)
1 head cauliflower, separated into 2-inch florets (1 lb.)
1 lb. fingerling potatoes, halved
4 medium leeks, white parts only, trimmed and quartered lengthwise
1/2 lb. baby carrots, trimmed
1/2 lb. baby parsnips, peeled and trimmed
24 cloves garlic, peeled and halved (2 heads), plus 3 garlic cloves, minced (1 Tbs.), divided
4 Tbs. olive oil, divided
1 Tbs. chopped fresh sage, plus 24 leaves, divided
1 Tbs. chopped fresh rosemary
2 small red bell peppers, quartered
Preparation
Adjust oven rack to lowest position. Preheat oven to 450°F. Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.
Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 Tbs. olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper, and spread into single layer. Roast 25 minutes, tossing vegetables twice. Add bell peppers, Brussels sprouts, minced garlic, and remaining 1 Tbs. oil. Roast 15 minutes more, or until vegetables are browned on edges and tender. Season with salt and pepper, and serve over Chestnut-and-Apple Stuffing.
GARDEN-STYLE LASAGNA
This recipe is by Cooking Light and posted on MyRecipes. It begins, "Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner."
Makes 12 servings
To view this online, go to https://www.myrecipes.com/recipe/garden-style-lasagna.
Ingredients
Cooking spray
2 cups chopped onion
4 garlic cloves, minced
2 teaspoons olive oil, divided
2 cups chopped zucchini (about 8 ounces)
2 cups chopped yellow squash (about 8 ounces)
2 cups thinly sliced carrot (about 8 ounces)
2 cups chopped broccoli (about 6 ounces)
1 teaspoon salt, divided
1/2 cup all-purpose flour (about 2-1/4 ounces)
3-1/2 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and drained
1-1/2 cups 1% low-fat cottage cheese
2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided
12 precooked lasagna noodles, divided
Directions
Preheat oven to 375°.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.
Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.
Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.
Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.
Combine cottage cheese and 1-1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.
PASTA AL POMODORO
This is from Eric Kim in The New York Times cooking enewsletter. Eric wrote, "modoro, the Italian word for tomato, comes from pomo d’oro (“golden apple”), and also refers to this sauce. A good pomodoro leans into the inherently savory, umami-rich flavor of the tomatoes, so use the best ones you can find. Any combination of low-water, high-flavor tomatoes like plum, grape, cherry and Campari, cooked down to their purest essence, makes for the most vibrant result. Thin spaghetti works best here, as its airy bounciness catches the pulpy tomato sauce beautifully, but regular spaghetti would taste great, too. Add basil at the end, if you’d like, or a dusting of cheese, but a stalwart pasta al pomodoro made with peak-season tomatoes needs neither."
Time: 1 hour 10 minutes; Serves 4
This was featured in "Late Summer Tomatoes Are Perfect for Spaghetti al Pomodoro", and can be viewed online at https://cooking.nytimes.com/recipes/1023408-pasta-al-pomodoro.
Ingredients
1/2 cup extra-virgin olive oil
4 large garlic cloves, lightly crushed and peeled
3 pounds ripe tomatoes (any mix of plum, grape, cherry and Campari), coarsely chopped
Salt
1 pound thin spaghetti
Preparataion
Add the olive oil and garlic to a large Dutch oven or high-sided skillet. Turn the heat to medium-high and cook the garlic, stirring occasionally, until fragrant and lightly golden, and small rapid bubbles form around the cloves, 1 to 3 minutes. Remove the garlic from the pot and discard (or eat).
Carefully and gently lower the chopped tomatoes into the hot oil and cook, stirring constantly, until the tomatoes let off some liquid and the sauce starts to bubble steadily. Season generously with salt. Lower the heat to medium and simmer, stirring occasionally, until the tomatoes break down and the sauce reduces significantly, about 40 minutes.
Set a metal sieve, strainer or food mill over a medium bowl. Carefully pour in the tomato sauce. If using a sieve or strainer, push the sauce through with a spoon or flexible spatula, until all that remains are seeds and skins. Be sure to repeatedly scrape off the valuable pulp collecting on the bottom of the sieve (by holding the sieve down against the edge of the bowl and pulling it back). You should have about 2 cups of sauce in the bowl. Taste and add more salt, if needed, then return the sauce to the Dutch oven.
Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce.
Turn the heat to high and cook, stirring constantly, until the sauce reduces slightly and the pasta is well coated but not drowned in the sauce, about 2 minutes. Remove the pot from the heat and let it sit so the pasta can absorb the sauce further, about 5 more minutes. Serve immediately.
SAVORY BREAD PUDDING CASSEROLE
This was on the Vegetarian Times web site, and begins, "Before you start assembling this hearty dish, steam the spinach first, using just the water remaining on its leaves after rinsing. The steaming wilts the spinach so that it is easy to work with. You may prefer to layer all the cheese on top instead of interspersing it throughout." Serves 8.
To view this online, go to https://www.vegetariantimes.com/recipes/savory-bread-pudding-casserole/.
Ingredients
1 Tbs. olive oil
3 large eggs
1-1/2 cups milk
1 tsp. hot sauce
1/2 tsp. salt
4 cups diced stale bread
1 lb. spinach, well rinsed and wilted
1 cup corn kernels, preferably scraped from cob
1 cup chopped scallions
1/2 cup chopped red bell pepper
2 cups shredded cheddar cheese, divided
Preparation
Preheat oven to 325F. Lightly oil bottom and sides of high-sided 9×13 pan or soufflé dish.
Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix. Depending on size of dish, pour 1/3 to 1/2 of milk mixture into pan, add 1/3 to 1/2 of bread cubes, and push down into milk mixture. Layer in about 1/3 to 1/2 of spinach, then corn, scallions, bell pepper and 1 cup cheese. Repeat layering, reserving 1 cup cheese and some milk mixture. When complete, pour last of milk mixture over top, making sure it soaks all bread.
Bake 1 hour. Top with remaining 1 cup cheese, and return to oven to brown, about 10 minutes. Remove from oven, and serve while hot.
MAC AND CHEESE
This recipe is from Ina Garten and was posted on the Food Network. Yield: 6 to 8 servings; Level: Easy.
To view this online, click here.
Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
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